Monte Tondo, Valpolicella Ripasso Classico Superiore 2019
Italy / Red

Monte Tondo, Valpolicella Ripasso Classico Superiore 2019

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Fruit

Earth

Acid

Body

Tannin

Producer notes from August Imports:

"With larger-than-life personalities, the Magnabosco clan – led by father-daughter team Gino and Marta – likes to draw you in, spoil you properly, and leave you laughing. For all their mirth, however, the elegant wines of Monte Tondo remain worthy of serious discussion. They have made a name for themselves by producing one of the single best Italian white wines we know of: their Soave Classico. More recently, they have also begun producing world-class reds."

Cuvee notes:

"Lush, concentrated, and smooth, this high-altitude Ripasso has just enough polish to be enjoyed without food, but more than enough character and typicity to identify it immediately as a small-batch, Italian affair! More opulent than a basic Valpolicella, this "baby Amarone" showcases dark cherry, fig, cocoa, and baking spice on the nose, with an ample mouth feel and soft, integrated tannins on the palate." 70% Corvina, 30% Rondinella, aged in neutral oak for 18 months, with an additional 8 months of bottle aging prior to release. Maceration between Valpolicella Classico base wine and pressed Amarone grapes lasts an average of 10 days.

Flor tasting notes:

N: tootsie roll, cherry, herbal, med + tans (90 grit),

P: milk chocolate, black fruits, herbal!, med acid (6/10)

A classic ripasso nose of fresh red cherry, dried black cherry and tootsie roll, with herbal accents of sweet fennel seed to add complexity. Full bodied on the palate, tannins are fairly polished with enough rustic edge to make this a substantial wine for hearty pairings. Flavors of rich black fruits, milk chocolate, and sweet sage. Juicy acidity adds a refreshing element this substantial wine."

-Gaston (tasted 1/11/24)

Country
Italy
Sub-Region
Valpolicella Classico
Region
Veneto
Varieties
Corvina, Rondinella and Molinara
Farming
Organic (uncertified)
Soil
Dense clay
Winemaking
Hand harvested, fermented in stainless steel vats. Aged 12 months in stainless steel, and 6 months in bottle prior to release.